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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This custard isn't meant to be eaten on its own. Food editor Melissa Roberts-Matar wanted the cake layers in the Pistachio Rhubarb Trifle Mushrooms to soak up the custard, so this one has a much looser consistency than most puddings. Ingredients:
3 cups whole milk |
8 large egg yolks |
2/3 cup sugar |
1/4 cup cornstarch |
1/4 teaspoon salt |
1 tablespoon unsalted butter, softened |
1 teaspoon vanilla |
Directions:
1. Heat milk in a 2 1/2- to 3-quart heavy saucepan over moderate heat until hot but not boiling.
2. While milk heats, whisk together yolks, sugar, cornstarch, and salt in a heatproof bowl until smooth.
3. Add 1 cup hot milk to yolk mixture in a stream, whisking, then add remaining milk, whisking constantly. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until thickened and registers 170°F on thermometer, 6 to 10 minutes (do not boil).
4. Immediately force custard through a fine-mesh sieve into a clean bowl and stir in butter and vanilla. Chill custard, its surface covered with wax paper, until cold and thickened, at least 3 hours.
5. Cooks' notes: Custard can be cooled quickly by setting bowl in a larger bowl of ice and cold water and stirring occasionally. Custard can be chilled, its surface covered with wax paper and bowl covered tightly with plastic wrap, up to 2 days.
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